Mashed Potato Muffins
A delightful way to use up leftover mashed potatoes, these cheesy muffins are quick to make and perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes Ensure they are creamy.
- 1/2 cup shredded cheese (cheddar or your choice) Feel free to substitute.
- 1/4 cup chopped green onions Provides flavor.
- 1/2 cup breadcrumbs Can use panko or crushed crackers.
- 1 large egg Acts as a binder.
- to taste salt Adjust based on preference.
- to taste pepper Adjust based on preference.
- as needed cooking spray or muffin liners For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with muffin liners.
- In a large bowl, combine the leftover mashed potatoes, shredded cheese, chopped green onions, breadcrumbs, and egg. Mix until well incorporated.
- Season the mixture with salt and pepper to taste.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, until the muffins turn crispy on the outside and golden on top.
- Allow them to cool slightly before removing from the muffin tin. Serve warm and enjoy!
Notes
These muffins can be served with a side salad or dipping sauce. They also pair well with roasted meats or stews. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.